Bacon

[labman]

I've quite a bit of bacon curing and now it's ready for smoking. While running cold water over it I noticed a spot on one piece that appears to not have gotten in the brine. It's red while the meat on the rest of the pieces are more gray. The red spot smells fine.

Wondering what to do?

Labman

[DanMcG]

It's probably where the meat was touching the container. It's fine.

[labman]

Thanks Dan, I'll be smoking today.
Labman